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Rinse out a cooler with very hot water. Place some towels in the cooler. Double wrap the brisket in HD foil. Let rest forup to 4 hours

I use a Stumps charcoal smoker that goes along well with my Weber Kettle.

If what Zak suggested does not work, use some fine sandpaper. Just make sure you re-season the grate

I've used it. I do not grind it. Never be afraid to try it and compare. Everyone has different tastes

Just do the 8 + 3+1+1 rub 8 parts brown sugar 3 parts Kosher salt 1 part chili powder 1 part whatever you like (can be mixed spices)

I thought BBQ season is year round. Even here is Kansas. Don't matter the cold temps or snow

The 3 2 1 method is for the full spares. You need to cut down the time in foil for St Louis cuts and for BB

Smoke ring has nothing to do with smoke. http://amazingribs.com/tips_and_technique/mythbusting_the_smoke_ring.html With briskets I use only hickory. As Bob said you may be overly sensitized to smoke that is why you may not taste it

Love Tri Tip. If the limit were 2, I would be going back in multiple times and stocking the freezer.

I cut the bones off neatly leaving all bones connected, then rest the meat back on the bones while cooking almost like a rack. Best of both worlds

I do mine at 350 so the skin is crispy

Here is a good read on amazing ribs: http://amazingribs.com/tips_and_technique/zen_of_wood.html and scroll down to myth 4 here: http://amazingribs.com/

I always do them whole. Never had a reason to separate them.

Jim, just use the rub of your choice and cook at a higher temp. I like around 325-350. Cook until internal at 145 and let rest

How many use the charcoal bin on their performer to hold charcoal? If so, do you have problems with the charcoal absorbing the moisture in the air?

I prefer my results without foil. The bark tends to soften up and is not as good when using foil

Just smoke it with your favorite beef rub. Use a cheap foil pan and add 1/4 inch of water with beef bouillon. For the left over, make stroganoff.

I just place chuck roast in a foil pan (add about 1/4 inch of water with some beef bouillon and some seasonings) to catch the drippings. I never foil them. My wife makes stroganoff with the leftovers and the smoky flavor for the stroganoff makes it outstanding

What was the internal temp of the meat? You cook to temp not time.

Before I knew anything about smoking. I was stationed at Ft Hood TX in 85-86. We were living pay check to pay check. We could get briskets for .39 to .49 a pound. My wife would cook it in water (2/3 way up the brisket) in the oven adding beef bouillon, garlic, onion powder salt and pepper...